Old-fashioned bean soup

Gavin Victor

Preparation time: 15 minutes

1230 g white kidney beans
6.0 litre weak beef stock
1500 g beef shin
300 g rindless streaky bacon, chopped
3 onion, chopped
3 turnip, finely chopped
6 carrots, chopped
3 large ripe tomato, skinned and finely chopped salt and freshly ground black pepper
225 ml brandy
15 ml lemon juice

Drain the beans and place in a large saucepan with the stock, beef shin and bacon. Cover and simmer gently for an hour. Add the onion, turnip and carrot and cook for a further hour. Remove the bones and fat and discard. Add the tomato and seasoning and simmer for 10 minutes. Add the brandy and lemon juice before serving.

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